Recipe: Minestrone alla Milanese (using zucchini, cabbage and beans)

MINESTRONE ALLA MILANESE

1/4 pound green beans
2 medium zucchini
1 large potato
1/3 cup olive oil
3 tablespoons butter
2 medium onions, chopped
3 medium carrots, coarsely chopped
3 ribs celery, coarsely chopped
1/2 pound cabbage, coarsely shredded
1 clove garlic, minced
3 1/2 cups beef broth
1 1/2 cups water
1 (28 oz.) can Italian plum tomatoes, drain, reserve juice
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground black pepper
1 bay leaf
1 (16 oz.) can cannellini beans, Rinsed and drained
Freshly grated Parmesan cheese (for serving, optional)

Trim green beans; cut into 1-inch pieces. Trim zucchini; cut into 1/2-inch cubes. Peel potato; cut into 3/4-inch cubes.

Heat oil and butter in Dutch oven over medium heat. Add onion; cook and stir 6 minutes until onions are soft, but not brown.

Stir in carrots and potato, cook for 5 minutes.

Add celery and green beans; cook for 5 more minutes. Then add zucchini; cook for 3 minutes, and finally add cabbage and garlic and stir for 1 minute. Add broth, water and reserved tomato juice to pot. Add coarsely chopped tomatoes to pot. Stir in salt, basil, rosemary, pepper and bay leaf. Bring to a boil; reduce heat to low. Cover and simmer 1 1/2 hours, stirring occasionally.

Add cannellini beans. Uncover pot and cook over medium-low heat 30 minutes until soup thickens, stirring occasionally.

Remove bay leaf. Sprinkle freshly grated Parmesan cheese on top before serving if desired.

Makes 8 servings
Adapted from source: Cooking Class Cookbook